If you’re anything like me, you’ll love how simple ingredients can turn into something spectacular with just a little magic in the kitchen. This Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe is exactly that—a delicious, cozy side dish that’s easy to whip up and packs a perfect balance of savory, sweet, and tangy flavors. Trust me, once you try these Brussels sprouts roasted to crisp perfection and then glazed with that luscious balsamic and honey combo, you’ll be making them on repeat.
Why You’ll Love This Recipe
- Effortlessly flavorful: The balsamic vinegar and honey glaze takes classic roasted Brussels sprouts to a whole new level of deliciousness.
- Quick and easy: With just a handful of ingredients and about 30 minutes total, it’s perfect for weeknights or dinner parties alike.
- Great for crowd-pleasing: My family goes crazy for these, and I’m pretty sure yours will too.
- Versatile side: Pairs wonderfully with everything from roasted chicken to pasta or hearty grain bowls.
Ingredients You’ll Need
The beauty of this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe lies in its simplicity—each ingredient plays a starring role without overwhelming the natural flavor of the sprouts. I always recommend choosing firm, bright green Brussels sprouts with tight leaves for the best result.
- Brussels sprouts: Look for medium-sized ones—they cook evenly; if some sprouts are big, I quarter them so everything roasts at the same time.
- Extra virgin olive oil: Adds richness and helps the sprouts get that perfect crispy edge.
- Kosher salt: Brings out the sprouts’ natural flavors without oversalting.
- Freshly ground black pepper: Adds just the right bite and depth.
- Balsamic vinegar: I use a good-quality, slightly thick balsamic that adds tanginess and a bit of sweetness.
- Honey: Balances the acidity of the vinegar with a delicate, natural sweetness.
Variations
I love mixing things up with this recipe because it’s so adaptable. Feel free to make it your own—once you get the base down, you can add in flavors that suit your mood or what’s in your pantry.
- Add nuts: Toasted walnuts or pecans sprinkle on top at the end for a lovely crunch; my family was hooked on this tweak after I tried it one holiday.
- Spicy kick: A pinch of red pepper flakes roasted along with the sprouts gives a delightful heat if you like a little spice.
- Garlic boost: Toss in minced garlic or garlic powder with the olive oil before roasting for extra savory depth.
- Vegan swap: The recipe is naturally vegan, but make sure your honey is replaced with maple syrup if you want to keep it strictly plant-based.
How to Make Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
Step 1: Prep and Season Your Brussels Sprouts
Start by preheating your oven to 425°F and placing a rack in the middle. This high heat is key for getting those edges beautifully golden and crispy. While that heats up, trim the stems and peel away any ragged outer leaves from your Brussels sprouts, then slice them in half—quartered if they’re on the larger side. Next, toss the sprouts directly on a foil-lined baking sheet with 2 tablespoons of your olive oil, kosher salt, and fresh black pepper. Doing the seasoning right on the sheet helps keep cleanup easy and ensures every sprout gets coated.
Step 2: Roast to Golden Perfection
Pop the sprouts in the oven for about 20 minutes, stirring once halfway through. This tip keeps them cooking evenly and helps each bite get those crispy edges we all crave. You’ll know they’re done when they’re tender inside and have a gorgeous caramelized color on the outside. If you notice some sprouts are cooking faster, you can give the pan a gentle shake or stir to keep things balanced.
Step 3: Drizzle with Balsamic Vinegar & Honey
As soon as the sprouts come out of the oven, drizzle with the remaining tablespoon of olive oil, balsamic vinegar, and honey. Toss everything carefully but thoroughly to coat the sprouts in that beautiful glaze. This final step is where the magic happens—the heat makes the balsamic and honey meld and cling to the crispy sprouts, creating a sticky, flavorful finish that’s irresistible.
Step 4: Taste and Adjust
Give your Brussels sprouts a taste. I usually find the balance is perfect, but if you want a touch more tang, add an extra splash of balsamic vinegar. Or if you prefer it on the sweeter side, a drizzle more honey will do the trick. Serve warm and enjoy the compliments coming your way!
Pro Tips for Making Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
- High heat roasting: Roasting at 425°F crisps the sprouts beautifully without drying them out—don’t skimp on the temperature.
- Uniform size matters: I learned that cutting the sprouts to roughly the same size means they roast evenly, avoiding burned outsides and undercooked centers.
- Toss after roasting: Adding the balsamic and honey when the sprouts are hot really helps the glaze stick and deepen in flavor.
- Use a heavy-duty foil: It prevents the glaze from sticking too much and makes cleanup quick, which is a lifesaver on busy days!
How to Serve Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
Garnishes
I’m partial to finishing these with a sprinkle of toasted pine nuts or chopped fresh parsley for a pop of color and texture. Sometimes, I even toss on a handful of crumbled goat cheese or shaved Parmesan right before serving—adds a creamy, tangy touch that contrasts beautifully with the sweet balsamic glaze.
Side Dishes
This recipe is a fantastic side for roasted chicken, pork tenderloin, or even alongside a comforting pasta dish. We often enjoy it with garlic mashed potatoes or a quinoa pilaf for a well-rounded meal. The bright balsamic notes pair especially well with dishes that are savory and slightly rich.
Creative Ways to Present
For special occasions, I like to serve the roasted Brussels sprouts in a shallow wooden bowl or a colorful ceramic platter to make the caramelized edges shine. A scattering of microgreens or edible flowers adds a fresh, gourmet touch that impresses guests without much effort.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, I store my leftovers in an airtight container in the refrigerator—usually good for 3 to 4 days. The flavors actually deepen as they sit, but the sprouts won’t stay crispy. No worries: they’re just as tasty reheated, especially with a refreshing crisp-up in the oven.
Freezing
I don’t typically freeze roasted Brussels sprouts with balsamic and honey because they can get a bit soggy when thawed, but if you want to, flash freeze them on a tray first and then transfer to freezer bags. Reheat straight from frozen in a hot oven to help retain some texture.
Reheating
To bring leftover sprouts back to life, I spread them out on a baking sheet and roast in a 375°F oven for about 10 minutes. This reheats them thoroughly and crisps up the edges again. Avoid microwaving if you want to keep them more flavorful and less soggy.
FAQs
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Can I prepare the Brussels sprouts ahead of time?
Absolutely! You can trim and halve the Brussels sprouts a day ahead and store them in an airtight container in the fridge. Just roast them fresh when you’re ready to eat for the best texture and flavor.
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Can I use a different vinegar instead of balsamic?
Balsamic is ideal because of its sweetness and depth, but if you need a substitute, a mix of red wine vinegar with a pinch of sugar can work in a pinch. Just adjust the honey accordingly to keep the balance of flavors.
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How do I avoid soggy Brussels sprouts?
Roasting at a high temperature and ensuring the sprouts aren’t crowded on the baking sheet is key. Give them some breathing room so they can caramelize instead of steam, which keeps them crisp and delicious.
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Is this recipe vegan?
It’s almost vegan, but since it uses honey, a bee product, it’s technically not. For a vegan version, swap honey with pure maple syrup—it still tastes amazing!
Final Thoughts
I absolutely love how this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe turns out every single time. It’s become my go-to side dish because it’s so simple yet packed with flavor that surprises people, even those who claim they don’t like Brussels sprouts! With just a few pantry staples and a quick roast, you can bring rich, cozy vibes to your dinner table. I really hope you give it a try and enjoy it as much as my family and I do—it’s one of those recipes you’ll come back to again and again.
Print
Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This easy and flavorful Roasted Brussels Sprouts recipe features tender, golden-brown Brussels sprouts enhanced with a tangy balsamic vinegar and sweet honey glaze. Perfect as a healthy side dish, the roasting process brings out the natural nuttiness while the balsamic and honey add a delightful balance of acidity and sweetness.
Ingredients
Brussels Sprouts
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed
Seasoning & Dressing
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle. Line a baking sheet with heavy-duty aluminum foil to catch drippings and make cleanup easier.
- Toss Brussels Sprouts: Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with kosher salt and freshly ground black pepper. Toss them gently to coat evenly.
- Roast Brussels Sprouts: Roast the Brussels sprouts in the preheated oven for about 20 minutes, stirring once halfway through to ensure even browning. They should be tender on the inside and golden brown on the edges.
- Add Balsamic Vinegar & Honey: Once roasted, drizzle the remaining 1 tablespoon olive oil, balsamic vinegar, and honey over the hot Brussels sprouts. Toss gently to coat all pieces evenly with the glaze.
- Adjust Seasoning and Serve: Taste the glazed Brussels sprouts and adjust salt or pepper if needed. Serve immediately for the best flavor and texture.
Notes
- For even cooking, trim and halve Brussels sprouts; quarter very large ones to uniform size.
- The combination of balsamic vinegar and honey elevates simple roasted Brussels sprouts with a sweet and tangy glaze.
- Use heavy-duty aluminum foil on the baking sheet to prevent sticking and help with cleanup.
- Serving fresh from the oven ensures the best flavor and maintains the crisp-tender texture.
Nutrition
- Serving Size: 1/6 of recipe (approximately 125g)
- Calories: 116
- Sugar: 4g
- Sodium: 321mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
